Ingredients

• 8 tbs butter
• 2 large eggs
• 3 large egg yolks
• 3 1/2 cups flour
• 1 cup whole milk
• 1 cup sugar
• 1/2 cup dried currants, soaked in warm water for 1 hour and drained
• Grated zest of 2 oranges
• Grated zest of 1 lemon
• 1/2 ts baking soda

Here’s what do to:

1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter with the eggs and yolks until pale yellow, about 4 minutes
2. Switch to the dough hook, and with the mixer running, add half of the flour. Add half of the milk and mix for 1 minute.
3. Add the remainder of the flour, followed by the remainder of the milk and then all of the sugar. Mix for 20 minutes.
4. Preheat oven to 425 degrees farenheit. Butter and flour the panettone mold (or deek cake pan).
5. Spread the dough out into a rough square on a floured work surface. Sprinkel with the currants, orange & lemon zest, and baking soda, and knead for 5-10 minutes.
6. Place in the pan or mold, bake for 35 to 45 minutes. The top will be cracked. Unmold the cake onto a rack. invert and allow to cool.